ISO a Potato Masher

[h2oct]

I searched the forums for recommendations for a potato masher but didn't find any. Will someone please recommend a potato masher that is cheap and user-friendly? I have tennis elbow and need something ergonomic and effective for making mashed potatoes. Crate & Barrel sells one that i've never seen before; it's an Oxo metal one that is covered in silicone.
http://www.crateandbarrel.com/search.aspx?query=potato+masher&Submit.x=0&Submit.y=0&Submit=Submit
Is it a good one to get?

In terms of handles, should i get one with the handle like this Oxo masher or the masher with a traditional vertical handle? Which is more ergo? Thanks for the advice!

 

[Katie H]

The Crate & Barrel one is almost identical to the one I have. I love mine, but I've had it for almost 38 years. I've tried other types of mashers, but the configuration of the "holes" on the one I have seems to work best for me. I've tried the ones with the "S" looping design, but didn't like them. As for the handle design, I can't offer any opinion. Mine has the traditional vertical handle.

 

[h2oct]

Thanks for your feedback, Katie. I agree the S loop one doesn't look very effective. I guess i'll test both handles to see which one requires me to twist my arm too much. Does your masher have simliar "holes" to this Oxo masher? thanks.

 

[Andy M.]

Consider a potato ricer as an alternative. They do a good job of "mashing" potatoes with no lumps.

 

[strawberry]

I actually use my hand mixer. If I'm making a big batch I'll use my stand mixer. I used to use ricers for ages but got tired of them. Beat the heck out of them long enough with a mixer and you'll get a good product.

Riced potatoes are good for absolutely lumpless potatoes, but one thing I've found is that when you reheat riced mashed potatoes they tend to get a bit thin - not runny, but not the substantial mashed potato feel that I like.

 

[PytnPlace]

I have one similar to the crate and barrel one. I've had it for about 25 years and it's getting a little wobbly so I have been keeping my eye out for a replacement. Tried the "S" one - didn't like. I have a potato ricer but sometimes I don't feel like messing with it when I'm so happy with the results of my regular masher.

 

[Katie H]

Thanks for your feedback, Katie. I agree the S loop one doesn't look very effective. I guess i'll test both handles to see which one requires me to twist my arm too much. Does your masher have simliar "holes" to this Oxo masher? thanks.

Yes, the hole pattern is almost exactly like my masher.

 

[Barb L.]

I use my hand mixer most of the time.

 

[Michael in FtW]

Humm .... what you use depends on the texture you want.

If you want a coarser texture you would want something like the "S" shaped wire masher, or a German potato masher, or even a blade type pastry blender (the wire type pastry blender would depend on the stiffness and strength of the wire - some are so flimsy you can't even blend pastry with them). If you really like some lumps - you could use a french fry cutter.

For a finer texture you can use a potato ricer, or press the taters through a coarse sieve, or use a food mill with the coarse plate. You could also use a box grater, or a food processor with the grating plates.

"Plate base" mashers with round, square or diamond openings, like the Oxo at C&B, can give you an "in between" texture depending on how you use them.

Of course, what you get using an electric mixer depends on speed and time - anywhere from coarse smashed to creamy whipped.

That OXO masher looks good - certainly easier to use with that horizontal "pastry dough cutter" type handle than the same type with the vertical stick handle.

 

[h2oct]

Thanks for the advice, everyone. I like my mashed potato with just some lumps. I will do a little shopping around and test these options.